Zucchini Carrot Muffins
These carrot zucchini muffins are moist, sweet, and healthy at the same time. They're perfect for a quick snack on the go or also for breakfast. Besides, they're vegan and can easily be made gluten-free!
Nutrition Facts
Ingredients
Instructions
In a medium bowl, combine all dry ingredients.
Add the grated carrots, the apple, the zucchini, and the mashed banana. Stir in the almond or oat milk,the oil and about half of the chopped walnuts . Mix until well combined.
Place 12 paper liners in a muffin tin and divide the mixture evenly.
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Continue Reading at Veganheaven →Chef's Notes
I used brown sugar to sweeten the muffins, but you can also use agave or any other kind of sweetener you like. Maybe it would also work to use dates as a natural sweetener, but I haven't tried that yet.
Make sure to squeeze out the water of the zucchini with your hands after grating and before adding them to the muffin batter. Otherwise the texture of the muffins will get too wet.
These muffins are also a great way to include nuts in your diet. Proteins, vitamins, antioxidants, and omega 3-fatty acids - just name it, nuts got it all! You could also replace the walnuts with almonds or hazelnuts.
The zucchini carrot muffins can easily be made gluten-free. For a gluten-free version, replace the whole wheat flour with a gluten-free flour blend. Also make sure that the rolled oats are labeled as gluten-free.
As every oven is a bit different, it’s best to do atoothpick test to check if the muffins are done. Just stick a toothpick into the center of your muffin. If there is wet batter on the toothpick, your muffins need more time. But if it comes out clean, they’re done!
Are you a chocolate fan? Then try my vegan chocolate zucchini muffins with peanut butter!
If you're not a fan of paper liners, you could also spray your muffin tin with nonstick cooking spray and then scoop the batter right into the muffin tin. However, make sure to let them cool down completely before you take them out with the help of a butter knife.
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Reviews from the Original Source
You don't need to be vegan to love these perfectly healthy, perfectly delicious breakfast muffins.Everybody raves about these heavenly treats. I pump up the cinnamon and reduce the sugar to taste. Enjoy! (BTW, I have these in the freezer at all times.)
My husband and I both Love these muffins!!
I used spelt flour and sucanat sugar. It worked beautifully!
Thank you Vegan Heaven
This is my go-to muffin recipe for my boys- 2 and 4, one who is particularly fussy! They always get eating usually b! I swapped the zucchini out for a huge handful of spinach today and blitzed it up with the carrot and apple for a less chunky version. Both boys just kept coming back for more! Thank you!
Randomly stumbled upon these while looking for a healthy midnight snack while up nursing my newborn - these are delicious and very hearty with nutrients! I followed the recipe except for subbing 1/4 cup of flour for Vegan protein powder. I used organic cane sugar instead of brown sugar.
I will definitely make these again! Thanks for sharing.
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